- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Plumbing improperly installed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.back wall of stove
- Basic - Ceiling tile missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name.salt
- High Priority - Plumbing improperly installed. Effluent from ice machine discharged into hand sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
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6/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in cooler door frame broken **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/16/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler door frame broken **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - Hole in wall. By kitchen door and by walk in freezer. **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Yucca **Corrected On-Site** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen. **Warning**
- Basic - Wall soiled with accumulated grease.throughout kitchen **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Storage room **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Roach activity present as evidenced by 5 live roaches found in dish machine detergent regulator module in kitchen. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
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4/15/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Corrected On Site.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. BAR
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVES CHANGE
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. SHELVES
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall soiled with accumulated grease. BY FRYER
- Critical - Sanitizing solution not maintained clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed food debris accumulated on kitchen floor.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed floor area(s) covered with standing water.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed hole in wall.
- Observed wall in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment (3 door prep cooler, 55F) incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Food-contact surfaces not cleaned after being contaminationed.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed floor area(s) covered with standing water.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food stored in undrained ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Observed wall soiled with accumulated food debris-perimeter of kitchen. Repeat Violation.
- Critical - Person in charge failed to insure proper cooling. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 37-02-1 Observed hole in wall-underneath mopsink, behind kitchen entrance door.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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1/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food (corn) not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment (3 door cooler, 50F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 1-13-11.
- Critical. No conspicuously located thermometer in holding unit-across from microwave.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 1-13-11.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-dish cleaner employee.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-switching gloves without washing hands (cooks).
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed accumulation of debris on drainboards or equivalent-next to sanitizing compartment of 3 compartment sink.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed soiled dry wiping cloth in use.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed rodent activity as evidenced by rodent droppings found. An estimate of [20-30] dry and dark rodent droppings were detected in dry storage room underneath shelves. One dry and dark rodent dropping was detected next to white cooler inside kitchen. This violation must be corrected by : 1-13-11.
- Observed hole in wall-underneath mopsink, behind kitchen entrance door.
- Observed wall soiled with accumulated food debris-perimeter areas of kitchen.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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1/12/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food (shrimp) stored in undrained ice.
- Critical. Observed raw animal food (fish) stored over ready-to-eat food.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-rear exit door, bottom.
- Observed floor area(s) covered with standing water-next to mopsink, missing tiles.
- Critical. Food Service Manager not certified after 30 days of employment.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (fresh garlic and butter) cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer (quateranary ammonium) at three-compartment sink/warewashing machine/sanitizing bucket .
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated food debris.
- Critical. Person in charge failed to insure that employees properly hold Potentially Hazardous Foods.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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